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Monday, June 20, 2011

Country Ribs with Rhubarb Barbecue Sauce

From the kitchen of One Perfect Bite...We took a stroll down memory lane this weekend. At Bob's suggestion, I made old-fashioned country ribs for our dinner this evening. These were the spareribs of our childhood. I was raised in an ethnically diverse neighborhood where economic constraints and large families made spareribs an impossibly expensive choice for a family meal. A small rack of ribs might be used to flavor a bubbling meat sauce, but they never appeared on the table as an entree. There was pork aplenty, but the barbecued ribs of our childhood were eaten with a knife and fork and came from the blade end of the pork loin. These so-called country ribs, resembled small pork chops and had lots of meat on them. When they were baked slowly and mopped with a well-flavored barbecue sauce they gained easy access to the realm of things that dreams are made of. Bob, a rib aficionado if ever there was one, came from a home where folks knew their ribs. I didn't want to botch his Father's Day request, so I used his mother's recipe to bake them, but substituted a barbecue sauce that I have come to prefer. The original recipe come from an old and dog-eared copy of the Better Homes and Gardens Cookbook. Coincidentally, their recipe can easily be adapted for use in a slow cooker. The barbecue sauce is a bit different from most that are used to baste ribs. Its unique flavor comes from the use of rhubarb which adds a tartness to a sauce that would otherwise be too sweet for most tastes. This makes for a great family meal. I know that those of you who try this recipe will enjoy the ribs. Here's how they are made.

Mary, this sounds like just the kind of comfort food I am going to indulge myself with over the next couple of weeks as I readjust to life without the grandkids (just came home from a visit... leaves me a little blue). Evan loves rhubarb and I love country style ribs!! Thank you! blessings ~ tanna

Your posting has sealed the deal for me. I will thaw the country ribs I have in the freezer for dinner tonight. I'll have to cobble together a sauce from stuff I have as I don't have time to go to the store today.

You have some gorgeous looking ribs there Mary. You know I'm not much of a rhubarb aficionado however, I have a sneaky feeling I could warm up to rhubarb in a barbecue sauce such as yours. I'll be saving this link for sure!!!

I am forwarding this to Jackie. She has been on a rhubarb obsession recently. I guess it is too early for it to show up at our farmer's market, and she can not stand the frozen version. So we look and wait. Now I can look forward to a few roots coming my way for a sauce while she makes the rhubarb bars from HER youth she has been craving.

Thanks for the lovely comment! You have no idea how much I love your blog, and what a lifesaver you have been on more than one occasion. Thanks for the content as well as the consistency. I have yet to make something from here that I didn't gobble right up.

These look so fantastic! I am always on the lookout for a good barbecue sauce and to me it is essential that the ribs be cooked and basted with the sauce throughout the cooking time not ladled on as an afterthought like so many places do. This looks like such a unique sauce with the rhubarb!

I have everything I need right here, except the Rhubarb - if I dont make it to the store, do you think I can use something else and still retain the sauce's flavor? I have pinneaple ... thaks and happy Fourth of July!

Vianna, you could try to use unsweetened raspberries, but rhubarb is really what gives the sauce its tang. I know that's not what you want to hear and I wish I could be the bearer of better news. There is, however, no reason that you couldn't use another barbecue sauce. Have a great day. Blessings...Mary

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